Fresh lemon tartelettes

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Sugar
1 Stick butter; at room temperature
1 Stick margarine; room temperature
1 Egg yolk
1¾ cup Flour
⅛ teaspoon Salt
1 tablespoon Water
2 Lemons; skin (rind) & juice
3 Whole eggs
¾ cup Sugar
2 tablespoons Butter

Directions

FILLING

Cream the sugar, butter, and margarine with a mixer. Add the egg yolk.

Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400 F.

Line 18 small, round tartelette pans (each about 2-½ inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans, and serve. FILLING: Grate the skin off the lemon lightly with the `small sized holes' of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well.

LE RUTH'S

636 FRANKLIN ST, NEW ORLEANS WINE: CHATEAU COUTET, 1971

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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